I just went for breakfast at this local place and had some
"Monkeycakes." They are banana, coconut, almond buttermilk pancakes
that were absolutely wonderful. So i wanted to make some at home. I
have a pretty nice, if basic, buttermilk pancake recipe at home that
has worked well for me. If planning to add chopped bananas, shredded
coconut, and slivered almonds to it, are there any particular things i
should do additionally or be aware of?

thx
-goro-

Here's the recipe for the basic batter:

INGREDIENTS
1 cup unbleached all-purpose flour
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)
1 large egg , separated
2 tablespoons unsalted butter , melted
vegetable oil (for brushing griddle)

INSTRUCTIONS
1. Mix dry ingredients in medium bowl. Pour buttermilk and milk into 2-
cup Pyrex measuring cup. Whisk in egg white; mix yolk with melted
butter, then stir into milk mixture. Dump wet ingredients into dry
ingredients all at once; whisk until just mixed.

2. Meanwhile, heat griddle or large skillet over strong medium-high
heat. Brush griddle generously with oil. When water splashed on
surface confidently sizzles, pour batter, about 1/4 cup at a time,
onto griddle, making sure not to overcrowd. When pancake bottoms are
brown and top surface starts to bubble, 2 to 3 minutes, flip cakes and
cook until remaining side has browned, 1 to 2 minutes longer. Re-oil
the skillet and repeat for the next batch of pancakes.